Variety’s the very spice of life, That gives it all its flavor. ~ William Cowper
A common ingredient in almost all North Indian recipes is Garam Masala. A melange of spices which is used in different permutations and combinations depending on the region the recipe is from, this is also used in Pakistani, Nepalese, Bangladeshi, and Afghan cuisines.
I always make my own every month and differ the proportions.
No matter what the recipe, I add a bit of garam masala this in the end, once the cooking is done and shut the dish so the flavors are absorbed in the heat and steam and this adda a special something to the dish !
Spices hosted by@harshasipani @themessytoast @plateandeat and judged by @cupcakeree & prize by 🏆 @myluciebackdrops
All purpose Garam Masala Recipe
2 tbsp each Cinnamon, Cardamom, Cloves
1 tbsp each Peppercorn, Fennel
2 Bay Leafs
1 pod of Mace
Roast on low heat till fragrant ( about 3 to 3 minutes).
Cool, grind and store in an air tight box.
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Rooted in Rasam 
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